The Science Behing Green Cardamom Extraction

Green cardamom is one of the most complex spices in the world — tiny emerald pods packed with hundreds of volatile aromatic compounds. Those compounds are incredibly fragile and disappear quickly when exposed to high heat or grinding. That’s why we work only with whole pods, cracked just before extraction to release their essential oils at peak freshness.

Powdered chai mixes rely on pre-ground cardamom, which oxidizes within hours and loses its floral lift and citrusy brightness long before it hits your cup.

Craft Extraction for Maximum Aroma

Real cardamom flavor isn’t just “spice.” It’s citrus, mint, pine resin, honey, and eucalyptus — all in one ingredient. Each note is tied to different molecules that extract at different temperatures.
To capture the full spectrum, we use a multi-stage extraction:

• Low-temperature steeping preserves cardamom’s floral and citrus top notes

• Gentle increased heat draws out the deeper resinous body

• Longer hydration unlocks the pod’s oil-soluble aromatics without scorching them

If you rush cardamom, you only get bitterness. If you overheat it, you lose the magic.

Why It Matters

True cardamom extraction is one of the most expensive, labor-intensive parts of crafting a premium chai — but it’s also where shortcuts are most obvious.

Our approach ensures:

• A bright, clean aroma that lifts the entire blend

• Real essential oil extraction, not dusty flavor

• Beautiful balance with ginger, cinnamon, and vanilla

• A flavor that blooms when steamed and doesn’t fade in iced drinks

It’s what gives Tanglewood its signature top note — that first aromatic hit people smell before they even take a sip.

Whole pods. Fresh-cracked. Expertly extracted.
No. Short. Cuts.